In a future with increasingly engineered foods, what values should guide our definition of 'healthy' eating?

As food technology advances, we might face more efficient, nutrient-dense engineered foods. This prompts a re-evaluation of what 'healthy' truly encompasses beyond mere nutrition. Should it include sustainability, cultural significance, biodiversity, or the sheer joy of eating? Pondering these deeper values helps us define not just what we *should* eat, but how we *want* to eat and live.